Whatever the weather outside, there's nothing like some good potato salad inside. Inside the house, and inside the stomach! Texas Pepper Jelly has posted several awesome potato salad recipes, but this one, which uses Pineapple Sweet Fire Pickles, is my favorite so far. Potato salad is supposed to have a little kick to it; well, ours has a BIG kick to it! Big kick - bit hit! Ingredients: 4 large potatoes, peeled and cubed, boiled What to do: In a large bowl, mix all of the above ingredients except the paprika thoroughly. Be careful that you don’t mash the boiled potatoes. The skin on the unpeeled potatoes will probably slip off; this is okay. Just mix it in along with everything else. Put the thoroughly mixed ingredients in a nice serving bowl, if you’re eating soon, or in a Tupperware-type bowl with a sealing lid, if you’re making your potato salad well ahead of time. Sprinkle the paprika over the top of the salad, cover, and refrigerate. Try to get the salad good and cold before you serve it; I usually make it a day ahead so the flavors and textures have time and opportunity to blend well. Our Pineapple Sweet Fire Potato Salad is the perfect accompaniment to some good BBQ or grilled chicken or pork, and of course the best grilled meat will be covered with Texas Pepper Jelly’s Rib Candy or rubs. Add to these some baked beans and maybe some corn (on the cob, in season) and you’ve got my all-time favorite meal of all time.
4 large potatoes skin-on and cubed, boiled
1/2 cup diced green pepper
1/2 cup diced red pepper
1/4 cup pimento
1/2 cup diced onion
2 boiled eggs, diced
1/2 cup Pineapple Sweet Fire pickles, diced
2 tablespoons yellow mustard
1 cup mayonnaise or Miracle Whip (I use Miracle Whip)
dash salt
dash pepper
dash paprika
Archive for Spicy salads
Pineapple Sweet Fire Potato Salad
Thanksgiving Tip: Pepper Jelly on your Thanksgiving Table
In just a few days, most of you will be sitting down to your Thanksgiving dinner. Some of you will be dining with family, some with friends, some with just your immediate family. Some of you will be dining alone but still thankful for the many blessings in your life, some known, and some as yet unknown
No matter what kind of meal you’ll be having on Thanksgiving Day, there will probably be salad of some kind.
Along with your usual salad dressings, put a few jars of various Texas Pepper Jellies on your table. If you haven’t tried pepper jelly on 
your salad – tossed salad, fruit salad, any kind of salad – you haven’t had salad at its best.
Your family, guests, and you, yourself, will appreciate the addition of Texas Pepper Jelly to your Thanksgiving meal. There’s just nothing like some pepper jelly to add some pizzaz to any meal!
Spicy Summer Broccoli/Raisin/Apple Salad
If you’re looking for a cool summer salad for these hot evenings, you’ve come to the right place! Texas Pepper Jelly’s Spicy Summer Broccoli/Raisin/Apple Salad will hit all the right spots, and a cooling, nutritious summer salad is perfect for these scorching August evenings.
Ingredients:
2 cups chopped broccoli
1 onion, chopped
1/2 cup raisins
1/2 cup Apple Habanero Pepper Jelly
1 cup peeled, chopped apple (I use Granny Smith apples)
1/2 cup mayonnaise or Miracle Whip (I’ve used both)
1/4 cup sugar (I use Splenda)
1 tablespoon vinegar
What to do:
Mix everything thoroughly in a large bowl and refrigerate overnight. Toss again, just before serving.
Our Spicy Summer Broccoli/Raisin/Apple Salad is not only delicious and cooling; it’s also nutritious! Don’t tell the kids. . . .
Pineapple Sweet Fire Potato Salad
Never worry about what to bring to your next family reunion or workplace pitch-in again, because Texas Pepper Jelly’s awesome Pineapple Sweet Fire Potato Salad is about to become your very best friend. This big bowl of potato salad will make any crowd forget all about anything anybody else may have brought to the table. Our Pineapple Sweet Fire pickles and pepper add more than just a touch of spicy goodness to this potato salad. Just you wait. . . .
Ingredients:
10 large potatoes, peeled, cubed, boiled, and drained
1 green pepper, diced
1 red pepper, diced
1 large onion, diced
4 boiled eggs, 3 of them chopped
2/3 cup mayonnaise or Miracle Whip
1 tablespoon cheap yellow mustard
1 cup Texas Sweet Fire pickles & peppers, diced
What to do:
Mix everything except the non-chopped egg together and put it in a nice big bowl. Slice the remaining boiled egg and arrange the slices on top of the salad. Sprinkle with a little paprika. Cover tightly and store it in the refrigerator until just before serving.
When it’s time to eat, remove the cover and set the bowl on the table.
Stand back.
Christmas in Texas: Like A Bowlful of Jelly
Santa, according to the poem, had a belly that shook like a bowlful of jelly when he laughed. Whenever I hear or read that, it’s not regular jelly that comes to my mind any more.
It’s Texas Pepper Jelly.
My family have gotten into the habit of using pepper jelly on something at almost every meal now. So, I’ve gotten into the habit of putting a bowlful of pepper jelly on the table for all three meals.
I’ve caught them all licking the spoon, too.
We put pepper jelly in coffee, sangria, tea, cocoa, and water. We freeze pepper jelly in ice cube trays and drop ‘em in lemonade and punch. We put pepper jelly on mashed potatoes, and toast, and biscuits. We use pepper jelly in baked beans, and salads of all kinds. We marinade chicken, and pork, and fish in pepper jelly. Pepper jelly has replaced butter on our table. My kids put pepper jelly on pancakes and waffles and French toast. My husband makes a peanut butter-and-pepper jelly sandwich when he gets home from school. We stir it into soup. We use it instead of salad dressing. We spread it on most sandwiches.
Really, I can’t think of a single pepper jelly “experiment” that flopped. The stuff is just so good.
About that sangria with pepper jelly. . . . I highly recommend that one. I mean, it’s fruit, right?
Be sure you set out a bowlful of pepper jelly on your holiday table. Santa’s watching you.
Grilling in the Heat!
We’re in the midst of some dangerous heat advisories, and few people around these parts want to fire up the oven or even the stove-top right now. Hot as it might be outside, it’s NEVER too hot to grill outdoors, and this weather is the perfect excuse – as if any of us needed an excuse – to thaw out some chicken and ribs and invite some people over for dinner.
Whether your grill uses charcoal or gas, anything cooked on it will taste far better than the same thing cooked inside on a convention stove. Don’t get me wrong – meat is delicious cooked indoors, but let’s face it: meat cooked outdoors on your grill, with some Texas Pepper Jelly or Rib Candy or Bird Bath is going to be delicious beyond all comprehension or description.
So throw together some Spicy Potato Salad, some Pineapple Habanero Cole Slaw, ask your guests to bring some cake, and have a feast.
P.S. Don’t be afraid to stir some pepper jelly into your cold drinks – and it doesn’t matter what kind of drinks you’re having, either. You know what I’m tellin’ ya. . . .
Yee HAW!
Creamy Rib Candy Vinaigrette
On these hot summer days, there’s nothing that hits the spot like a cold salad; and no cold salad in the world has EVER sounded as good as this one from Texas Pepper Jelly CEO Craig Sharry! Here’s his advice to y’all:
I was looking through the fridge today and decided to cook something cool and refreshing for dinner tonight. I decided to make a grilled turkey pasta salad with a Creamy Rib Candy Vinaigrette.
Here’s the recipe for the vinaigrette:
1/2 cup Mayo, I use the kind with olive oil
1/4 cup Apple Habanero Rib Candy
3 Tablespoons lemon juice
1tbs Dried Basil
1tbs dried rosemary
1.5 tbs dried oregano
Sea salt and cracked pepper to taste
2 tbs dijon mustard
Whisk thoroughly to incorporate.
In the salad I added crumbled feta and blue cheese, diced red bell pepper and diced cucumber.
I grilled 2 turkey thighs with salt and pepper and glazed them with Rib Candy.
Put them in the fridge to chill after cooking. Pull the meat from the bone, slice and fold into the salad.
Enjoy!
We’re having this for dinner tomorrow night. Can’t WAIT.
Fresh Fruit Salad with Pepper Jelly Dressing
Today was hot and humid – one of those late spring days made up of warm rain and stickiness. I didn’t want to turn on the stove or oven, yet we had to eat!
So, now I’m going to repeat what I’ve said so many times on this blog: the simplest things are often the best.
For supper tonight, we had a luscious fresh fruit salad, yogurt, and some leftover strawberry shortcake. Aren’t you jealous?
It wasn’t just any ordinary fruit salad, either.
It was made of fresh pineapple, strawberries, raspberries, blueberries, and cantelope, with Texas Pepper Jelly’s Pineapple Habanero stirred through it.
Go ahead and drool. You know you want to.
Barbecue Season Approaches!
Does anybody really believe that the best recipes are the complicated recipes? At Texas Pepper Jelly, sure, we have some complicated recipes, and they’re awesomely deliciousl
However, we also maintain that our simple recipes are some of the best. You don’t have to spend hours in the kitchen to come out with a tasty treat for your family or friends. All you have to do is pour a jar of Texas Pepper Jelly over cream cheese, or spread some pepper jelly on your bread or crackers or toast. Any meat marinated in pepper jelly will melt in your mouth, and if I started nomming about Texas Pepper Jelly products and your grill, we’d be here all night.
But I will remind you that whatever you cook on your outdoor grill will be 100% better if you slather it in pepper jelly or Rib Candy.
It’s soon-to-be-summer. Stock up!
What’s Cookin’ Wednesday: Pineapple Habanero Cole Slaw
I have been getting emails this week asking about Texas Pepper Jelly Cole Slaw, and your wish is my command!
I know that people tend to be very picky and possessive about cole slaw. I know this because I myself am the pickiest cole slaw eater in the world.
When it comes to cole slaw, we get set in our ways. It’s hard to let yourself discover new and different cole slaw! For whatever reason, people want their cole slaw to be exactly the same, all the time. I’ve seen people reject perfectly good cole slaw in restaurants, just because it wasn’t what they were used to! I’ve done it, myself.
Well, Texas Pepper Slaw isn’t what anyone is used to; it’s BETTER than what we’ve been used to! In the magic and majestical world of cold slaw, Texas Cole Slaw is KING.
Here’s how to make it:
1 bag shredded cabbage
1 shredded apple
1/4 cup shredded onion
2 tbs. cider vinegar
1 tsp. dry mustard
1 jar Pineapple Habanero Pepper Jelly (other flavors of pepper jelly work, too, but my son likes it best with Pineapple Habanero.)
What to do:
Mix it all together in a big bowl, cover, and refrigerate until it’s time to eat.
Seriously, this Texas Pepper Slaw is fantastic. You’ll never go back to plain old creamy slaw or vinegar slaw again.
Sometimes I add some finely shredded pineapple to this recipe, and sometimes I don’t. Either way, Pineapple Habanero Pepper Jelly Slaw is the best slaw that will ever touch your fork.
